Hello! I signed on for the 17-day Low-carb Mini Challenge, and I’m doing pretty good if I do say so myself ☺! Many of my recipes are low-carb, although all of my dessert eaters know that many of my recipes are not – anyway, I’ve been tweaking the low-carb recipes to make them more keto friendly. So, these rolls are nothing short of miraculous, as the base is mozzarella cheese. Yep, cheese. Who knew? Anyway, I can’t take credit for the creation, as I found the recipe on Splendid Low-carbing. I went in a slightly different direction, adding proofed yeast for aroma. I tried just adding the yeast to the dry ingredients, but without proofing it, you get no yeasty aroma.
The great thing about this dough is its versatility. I’ve made pizza, breadsticks, hot-pockets, and pigs in a blanket.
So, what’s the texture, you ask? Very breadlike, more than any other recipe I’ve tried. Taste? Mild – no egginess, yeasty aroma – they are very rich. I tried freezing the leftovers, and they were ok, not horrible, but not as good as they were fresh from the oven. If you make them, plan to share or eat them within 24 hours. As written, each bun has 4 net carbs. Enjoy!
Quick & Easy Sandwich Buns
2 teaspoons yeast
3 tablespoons very warm water
1 tablespoon unsalted butter, melted
1.5 cups shredded mozzarella cheese (I shredded my own)
1 cup almond flour
1/4 cup oat fiber
1 1/2 teaspoons baking powder
2 T egg whites, beaten
- Mix together the warm water and yeast; set aside.
- Combine the almond flour, oat fiber, and baking powder; set aside
- Melt butter and set aside.
- Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (stir every 30 seconds – this took 90 seconds).
- Remove melted cheese from microwave and immediately pour in melted butter.
- Add flour mixture, yeast, warm water, and egg whites.
- Mix together quickly; I find a fork is best.
- Let dough rest about 30-60 seconds, then remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
- Divide into six pieces and shape into buns.
- Bake at 350 degrees for 25-30 minutes, loosely covering with a piece of foil to prevent over-browning.
4 net carbs per roll
So this morning, I used the above recipe, rolled it very thin and made sausage rolls – so good!
For 9 of them, I just used the link in the casing. As a test, I squeezed the filling and pressed into the dough and then rolled it up. No difference, really, totally up to you. I used Jimmy Dean Original Sausage Links.
They did brown more than I would have liked, as I neglected my own advice and didn’t cover with foil.